This is now referred to as the Magic dip, and is loved by everyone. Its versatile and goes with everything particularly lamb. I learned this dish from Ariana Bundy’s book “Pomegranates & Roses” Best Persian cook book. This dish dates back to the 11th century and has even been mentioned in the poetry of Naser-e-Korow. This dish was named in honour of Poorandokht , a sassaninan queen.

​Booraniyeh Esfenaj - Caramelised Onions & Spinach swirled in thick yogurt

This is is made at least 3 to 4 times a week in my home and for my clients, its a hit with everyone. Great as a mezze dip, or an accompaniment with chicken, lamb, fish and lamb.

Booranis are usually made with yogurt mixed with a single cooked vegetable, be it spinach beetroot, courgette or aubergine. This recipe is for the spinach version, and its stored quite well in air tight container for 3 days.


I small white onions

2 garlic cloves finely chopped

600g of fresh spinach

500g greek yogurt

1 teaspoon cumin - freshly ground

1 teaspoon salt

Half a bunch of fresh dill chopped coarsely

Dried rose petals & dill to garnish

Drizzle of virgin olive oil

Steam the spinach for 2 minutes, leave to cool

Meanwhile sauté the onions in a frying pan, until translucent

Add the garlic into the onions to infuse just for 1 minutes

Add the onions & garlic into the yogurt, add the salt, cumin and mix well

Squeeze all the water from the spinach, and chop into chunks

Add the spinach into the yogurt, add the chopped dill, mix well

Put into a dish and sprinkle the rose petals, chopped dill and add a tiny drizzle of olive oil

Serve with warm bread, preferably Lavash bread, which you can get from most local Iranian grocery stores in London.

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